Heat olive oil in large heavy sauté pan over medium-high heat. Add mushrooms, onions, carrots, and garlic and cook, stirring frequently for 6 minutes, or until vegetables are tender but not browned. Crumble turkey into pan and season with salt and pepper. Cook, stirring to break up meat, for 5 minutes, or until meat is just cooked and no longer pink. Add tomatoes to pan. Cover and simmer sauce over low heat, stirring occasionally, for 30 minutes, or until tomatoes have broken down and sauce has thickened slightly. Season with salt and pepper.

Meanwhile, Bring large pot of salted water to boil over high heat. Add fettuccine and cook for 10 minutes, or until al dente. Drain well. Add fettuccine to sauce in pan and mix well. Divide among 4 bowls and drizzle with extra-virgin olive oil. Serve with Parmesan cheese, if desired.

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Make-Ahead: Bolognese sauce can be made up to 3 days ahead, cooled, covered, and refrigerated. Rewarm, covered, over medium-low heat.

Per serving

Calories: 632 calories

Total Fat: 26 grams

Saturated Fat: 8 grams

Sodium: 1417 mg

Carbohydrate: 68 grams

Fiber: 6 grams

Protein: 32 grams

Diabetic Exchanges: 4 CHO, 2½ Protein, 3 Vegetable, 4 Fat

Farfalle with Chickpeas, Baby Kale, and Dates

(Makes 4 servings)

3 tablespoons butter, divided

8 Medjool dates, pitted and cut into small dice

10 ounces farfalle pasta

1 tablespoon olive oil

1 shallot, finely diced

One 14-ounce can chickpeas, rinsed and drained

8 ounces baby kale, coarsely chopped

2 tablespoons finely grated Parmesan cheese, plus more for garnish

Zest of 1 lemon

Heat small heavy saucepan over medium heat. Add 1 tablespoon butter and swirl for about 2 minutes, or until butter is browned, but not burned. Place dates in small bowl and pour browned butter over dates, leaving as much toasted butter solids in pan as possible. Set dates aside.

Bring large pot of heavily salted water to boil over high heat. Add farfalle and cook, stirring occasionally to prevent pasta from sticking together, for about 8 minutes, or until just under al dente.

Meanwhile, heat large heavy sauté pan over medium heat. Add oil and shallot and sauté for about 2 minutes, or until shallot is tender. Stir in chickpeas and 1/4 cup of pasta water. Add kale and cook for about 1 minute, or just until it is slightly wilted.

When pasta is just a touch under al dente, remove it from boiling water and add it to chickpea-kale mixture, and toss with remaining 2 tablespoons butter and Parmesan cheese. Season to taste with salt and freshly ground black pepper, adding more pasta water if pasta seems dry.

These recipes supplement Curtis Stone’s Healthy Eating feature in the January/February 2018 issue of The Saturday Evening Post. Subscribe to the magazine for more art, inspiring stories, fiction, humor, and features from our archives.

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